In the bowl of a large food processor, add the drained chickpeas, garlic cloves, jalapeño, cilantro, olive oil, tahini, lemon juice, lime juice, and salt, plus 3 tablespoons of the reserved chickpea liquid. Puree until smooth, adding additional chickpea liquid 1 tablespoon at a time until a desirable consistency is reached. Continue to puree for several more minutes until completely smooth, scraping down the sides as needed, seasoning with additional salt if necessary, and adjusting any of the other ingredients, to taste. At this point, you may discard any leftover reserved chickpea liquid.
Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with paprika and minced cilantro. Serve with pita wedges or chips, crackers, and/or raw vegetable dippers.